Beef Chow Fun (Bánh Phở Xào Thịt Bò Kiểu Hoa)

If you love that irresistible aroma of smoky stir-fry from your favourite Cantonese spot, this Savoury‑Smoky Beef Chow Fun will win you over. Using fresh rice noodles, thinly sliced marinated beef, and a simple soy-oyster sauce, this dish celebrates wok technique and texture. It’s a beloved Cantonese classic that has found a home in Vietnamese‑Chinese kitchens, where fresh noodles and crisp vegetables bring a vibrant finish.

What makes this recipe special:

• Wok Hei (鑊氣): The signature “breath of the wok.” Cook hot and fast to develop a light char and smoky depth that makes the noodles truly restaurant‑style.

• Flat Rice Noodles (Bánh Phở / Ho Fun): Fresh rice noodles deliver that silky‑chewy texture and soak up the savoury sauce without falling apart.

• Simple Ingredients, Complex Flavour: A short list – beef, noodles, garlic, onion, green onion, bean sprouts, soy and oyster sauces – transformed by heat and timing into layered umami with fresh, crunchy contrast.

Perfect for a weeknight yet impressive enough for guests, this recipe finishes with bean sprouts and green onions tossed in off‑heat to preserve their crispness. Serve immediately for the best chewy‑tender texture.

Q&As on Beef Chow Fun

1. What noodles work best for Beef Chow Fun?

For authentic Beef Chow Fun, wide flat rice noodles are key to capturing the true texture of this dish. In Cantonese cooking, they are known as ho fun or shahe fen, while in Vietnam the closest equivalent is bánh phở. Fresh noodles are ideal because they have a soft, chewy texture that stands up well to stir-frying, but dried versions also work beautifully if soaked until pliable. If using dried noodles, make sure they are rehydrated just enough to become flexible but still slightly firm, otherwise they can break apart in the wok. The broad surface of these noodles is perfect for absorbing the savoury-soy glaze while developing a subtle char from the high heat.

2. What is “wok hei” and how do I achieve it?

“Wok hei” (鑊氣), often called the “breath of the wok,” is the hallmark of great Cantonese stir-frying. It refers to the smoky, slightly charred flavour created when ingredients are tossed rapidly in a very hot wok. At home, you can achieve wok hei by preheating your wok until it’s nearly smoking, then cooking in small batches to prevent steaming. Use a thin layer of oil, move quickly, and avoid overcrowding the noodles. The combination of high heat, rapid tosses, and caramelization produces an aroma and depth of flavour that makes Beef Chow Fun taste like it came from a restaurant kitchen.

3. Can I substitute the beef with another protein?

Yes, Beef Chow Fun is easily adaptable to other proteins if beef isn’t your preference. Chicken breast or thigh meat, thinly sliced pork, shrimp, or even firm tofu can all work beautifully in this dish. Regardless of the protein, it’s important to marinate ahead of time with soy sauce, sesame oil, cornstarch, and a splash of water, which helps keep the meat tender or gives tofu a silky coating. For seafood like shrimp, reduce cooking time to just a minute or two to prevent overcooking. This flexibility makes the dish not only versatile but also a great base recipe for whatever you happen to have on hand.

4. How long will cooking this dish take?

Once your ingredients are prepped, the actual cooking of Beef Chow Fun is incredibly fast, typically taking only about 5-7 minutes of active stir-frying. This rapid cooking is essential for achieving that signature “wok hei” and ensuring the noodles remain chewy, the beef tender, and the vegetables crisp. The longest part of the process is the beef marination, which requires at least 15 minutes, and the initial preparation of slicing and dicing all your ingredients. So, plan for about 30-35 minutes total from start to finish, including prep time.

5. Can I make Beef Chow Fun without a wok?

Yes, you can make Beef Chow Fun even if you don’t own a traditional wok. A large, heavy-bottomed skillet or cast‑iron pan works as long as it can withstand and maintain very high heat. The most important thing is to give the noodles enough space to sear rather than steam, so avoid crowding the pan. Heat the skillet until it’s almost smoking, then add oil and ingredients quickly, just like you would with a wok. While the flavour may not achieve the exact same level of wok hei, using a wide, hot pan will still allow the noodles to char slightly, the beef to sear, and the sauce to coat everything evenly. With the right technique, you can get very close to restaurant-style results at home.